Your garden-variety orange daylily flowers are edible! They can be eaten as buds, as fully opened flowers or as *freshly* spent blossoms. This recipe uses the freshly spent ones, harvested in the morning, and my garden had 22 of them ready, so that is what I put in. Quantity varies according to your own garden. CAUTION: If you've never had daylily blossoms, try one or two first before trying large portions, because they can give some people an upset tummy. Spent blossoms should still be orange and not yet dried up and brown (those are too old). This dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. For meat eaters, add chicken. Nut allergy people: I used coconut oil, but use the oil of your choice (same calories).Submitted by: SAUMON

These are one of my favorite Christmas cookies. I took a recipe that I found, made a couple adjustments to make it healthier and gluten and egg free. Still needs tweaking as this cookie becomes crunchy and I like mine soft. Submitted by: MAMABOARDLEY

A healthier version of peanut butter blossoms! These have a slightly different texture than the originals, but if you replace half the pumpkin with butter or margarine they taste almost exactly the same as the fatty ones. Super delicious either way! Submitted by: DEBOHSPOON